RIGATONI WITH A SPICY SAN MARZANO TOMATO SAUCE
Classic spicy San Marzano marinara with red wine and basil over rigatoni.
"A rich, spicy San Marzano sauce that brings the heat — now that’s Italian!" - Alexia
Ingredients
- 1 lb Pastene Rigatoni Pasta
- 2 cans Pastene DOP San Marzano Tomatoes
- 1/4 cup Pastene Extra Virgin Olive Oil
- 6–8 cloves Fresh Garlic, minced
- 3/4 cup Good Red Wine
- Red Chili Flakes (to taste)
- Garlic Salt (to taste)
- Cracked Black Pepper (to taste)
- 1 bunch Fresh Basil, chopped
- 1 tbsp Sugar
- Sea Salt (for pasta water)
- 1/2 cup grated Pecorino Romano Cheese
Instructions
Sauté the Garlic
In a large pan, heat olive oil over medium heat. Add minced garlic and season with red chili flakes to taste. Sauté until lightly browned.
Add Tomatoes and Wine
Add the San Marzano tomatoes and pour in the red wine. Season with garlic salt and cracked black pepper.
Sweeten and Simmer
Add the sugar and mash the tomatoes with a potato masher. Stir in chopped basil, then simmer on low for 45–60 minutes, stirring frequently.
Cook the Pasta
Bring salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
Combine and Serve
Top the rigatoni with the spicy San Marzano tomato sauce. Garnish with fresh basil and grated Pecorino Romano cheese. Serve hot.